For the sake of efficient use of hops, I wouldn't do it.
You are talking about dry hopping in primary, which is fine in principle, but not until the initial vigorous ferment has completed. Otherwise, the CO2 will scrub off some of the hop aroma that you are presumably looking to add in the first place.
Having said that, if you were to decide to add this elixir once yeast activity has started to calm down, the whole enhanced aeration thing is moot. So you may as well just add the whole hops cones at that point (or wait until secondary).
Never attribute to malice that which is adequately explained by stupidity.